Make yourself a wonderful bread and butter pudding using stale bread and leftover kitchen scraps from your baking endeavours. It comes together in less than an hour and forms beautifully in a classic loaf tin.
- 300 ml thickened cream
- 1 cup (250 ml) milk
- 6 eggs, beaten lightly
- ¾ cup (165 g) caster sugar
- 1 tsp vanilla extract
- 30 g butter
- 8 slices white bread
- 2 small (260 g) bananas, sliced diagonally
- ¼ cup (55 g) sultanas
- ¼ cup (80 g) apricot jam
- 2 tbsps flaked almonds
In a large mixing bowl, combine cream, milk, eggs, sugar and vanilla.
Butter the bread and trim off the crusts. The bread can be cut into rectangles or triangles, depending on the shape of your dish.
Lightly grease an ovenproof dish (1.5 litre/6 cup capacity). Arrange half of the bread in dish. Top with ½ the banana and sultanas. Pour over egg mixture to just cover. Repeat, then place the remaining bread on top. Pour remaining egg mixture into the dish. Stand for 20 mins.
Meanwhile, preheat oven to 180 C (160 C fan forced). Bake pudding for about 30 mins or until set.
Heat the jam in the microwave for about 30 secs or until liquid. Remove pudding from the oven. Brush the top with jam. Sprinkle with almonds and return to the oven for 5 mins. Serve warm with cream, if desired.
Not suitable to freeze. Jam suitable to microwave.